A pretty, pale-green dessert to serve in long-stemmed or parfait glasses. –Indian Shutters Inn, North Charlestown, New Hampshire
Melt the marshmallows with the milk in a 6-quart pan over very low heat, stirring often with a wooden spoon to avoid burning. When completely melted, stir in the creme de menthe and creme de cacao. Set in a pan of cold water to thicken. When thickened, fold in the whipped cream. Sprinkle chocolate cookie crumbs in the bottoms of 12 to 14 dessert glasses. Divide the marshmallow mixture among the glasses and sprinkle more crumbs on top.